Servings: 6
2 tablespoons milk (2 to 3 tablespoons)
1 egg
1 tablespoon brown sugar
6 tablespoons all purpose flour
Pinch salt
Corn oil (for frying)
1 large or 2 medium-size ripe plantains (with almost black skin), peeled and cut diagonally in half-inch thick slices
Mix milk, egg, sugar, flour and salt until smooth. Heat oil in large skillet over medium heat. Dip each plantain slice into batter, then drop into oil. Fry until browned, about 2 minutes on each side. Drain on paper towel.
Serve warm or at room temperature. Accompany with scrambled eggs with crab meat, melange or tropical fruit, and coffee for an Indonesian brunch.
2 tablespoons milk (2 to 3 tablespoons)
1 egg
1 tablespoon brown sugar
6 tablespoons all purpose flour
Pinch salt
Corn oil (for frying)
1 large or 2 medium-size ripe plantains (with almost black skin), peeled and cut diagonally in half-inch thick slices
Mix milk, egg, sugar, flour and salt until smooth. Heat oil in large skillet over medium heat. Dip each plantain slice into batter, then drop into oil. Fry until browned, about 2 minutes on each side. Drain on paper towel.
Serve warm or at room temperature. Accompany with scrambled eggs with crab meat, melange or tropical fruit, and coffee for an Indonesian brunch.
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